Fall Vegetable Chips + Miso-spiked Mustard dip
My cravings have been a little difficult to control lately. Usually, I LOVE eating healthy. On weekdays especially, I focus on cooking clean but flavorful food, and ideas are usually at the ready. (Weekends are a different story...I usually spend them housing pastries and dumplings with my beloved Blondie.) As the business picks up (yay for Spice Mama!), I find myself reverting back to quick and easy food, and I'm snacking a great deal more. I'm also relying on grocery delivery, and without time spent perusing beautiful produce at the farmers' market and my local shop, it's not as easy to be inspired.
Today was typical for any busy lady: 1.) eat delicious and nutritious breakfast: pumpkin spice overnight oats. I have been seduced by all this pumpkin spice instagramming! 2.) forget to eat or drink until 5pm. 3.) Get so hungry that busy lady gets a hunger and dehydration headache. 4.) Start dinner. Veggie chips! Exciting! Slice and put them in the oven! Lose interest in cooking the rest of dinner. 5.) Order pizza from Delfina. 6.) Consume entire pizza (except for one slice because you've lost respect for yourself at that point.) 7.) Now too full for the veggie chips. But can't wait to have them as a healthy snack tomorrow!
So, today begins a promise to myself to keep healthy and delicious snacks around, to avoid pizza debacles like tonight! These veggie chips will be delightful midday tomorrow. They are so simple to make, spiced lightly with large flake salt and large Marash chili flakes, and a tiny dip in miso and turmeric-miso-spiked mustard adds the perfect salty & spicy tang.
2 red beets
2 golden beets
2 large carrots
Large flake sea salt (Maldon)
Large flake dried red chili (for example, Marash, or Aleppo, Nora, Espelette. Not Italian) OR whatever seasoning you want. Be your own spice boss.
1 tbsp white or yellow miso
2 tbsp smooth dijon mustard
2 tbsp mirin
1 tbsp minced fresh turmeric (or 1 tsp ground)
Preheat oven to 400. Do not peel beets or carrots, but scrub outsides with a dishcloth and clean thoroughly. Making chips with the peels still on help the thin slices keep their shape. Shave thin slices with a mandolin (if you don't have one, get one! Such a simple but amazing tool in the kitchen). It's hard to get the desired thinness just using a knife. Place slices in three bowls - one for each vegetable. Do not mix or the colors mix together, unless you don't mind.
Drizzle half a tablespoon of olive oil in each bowl and toss well so each vegetable has a thin layer of olive oil but is not dripping. Use a teeny bit more olive oil if you need it. Each vegetable should be just barely covered in olive oil.
Place aluminum foil on baking sheet. Place those beautiful veggie slices on the baking sheet, and make sure each chip is not touching each other. (If they're touching, they will steam instead of crisp.) Place in oven for 10-12 minutes. You will likely need to do these in batches based on the size of your oven. Watch carefully at the end, they easily burn! The edges should be just browned - that makes for a chip with the perfect crispiness.
Take out of the oven, sprinkle with sea salt and chile flakes, let cool and harden. If they're still kinda soggy, may just need another minute in the oven. Can turn the oven down to 375 so the burning doesn't happen quite so quickly.
Meanwhile make the dip by whisking together the miso, mustard, turmeric, and mirin.
Makes about 80 chips, although this will vary and I err on 60, since I eat about 20 while I make them. Enjoy!